Masaki Sugisaki's Tuna Tartare with Soy-Cured Quail Egg, Caviar and Wasabi 

Looks so simple but man was there a lot of work behind it! Kind of guy I’d like to learn from cool dish

Wonderful

Beautiful. Would love to study Japanese cuisine.

Excellent

Exceptional Chef

Amazing chef

Amazing

Wow, I going to make this beautiful dish this week. But without the fresh wasabi, can't get that in Sweden 😪.

Looks delicious, wish I could try it!

I will try this using products I can source.

much prefer the simple style tartare where you actually taste the meat/fish to the heavy haute cuisine one with capers mustard ketchup mayo whatever else ..

subarashi

Yo I've never met or seen a gay Japanese guy. This is amazing. You go chef.